How to make coconut milk buns

Delicious food not only increases people's appetite, but also makes a person feel better. A good mood will make our body and mind healthier and healthier. So, you have enough reasons to convince yourself to learn how to cook. Now, I will introduce the method of making coconut milk steamed buns.

1. Old dough: Mix all the ingredients by hand into a dough. No need to mix for too long. Put the kneaded old dough into a fermentation bowl and ferment in a warm place for about 12 hours. (

2. Main dough: Peel the old dough into small pieces and add all the ingredients. Mix by hand or in a mixer until it starts to clump together. During the mixing process, decide whether to add the reserved coconut milk depending on the softness of the dough. Add oil and continue to mix until the dough becomes elastic and shiny.

3. Put the kneaded dough into a fermentation bowl, cover it with a wet cloth (to prevent the dough from becoming dry and hard), and let it ferment in a warm place for about 60 minutes. (The time is just a reference. The fermentation time required in different fermentation environments will also be different. The time is based on the dough expanding to twice its size.)

4. Knead the dough: Put the fermented dough on the workbench and knead it by hand for 5 to 10 minutes to make the dough texture finer (you can cut the dough with a knife to see if the pores on the cross section are small and uniform). Cover the kneaded dough with a damp cloth (to prevent the dough from becoming dry and hard) and place it indoors to relax (fermentation in the middle) for 10 to 20 minutes.

5. Roll out the dough: Use a rolling pin to roll it into a rectangle (the length is about 3 times the width)

6. Fold the upper 1/3 of the dough downwards, then fold the lower 1/3 of the dough upwards, and finally fold the dough in half. If you see small bubbles when pressing the dough, use a pin to break them. Repeat the above dough pressing procedure several times until no bubbles are visible on the dough surface and the surface is smooth.

7. After pressing the dough, divide it into two parts. Roll each piece into a rectangle that is 15cm long and 25cm wide. Brush off any excess flour on the surface of the dough. Roll the dough to about 2cm thin and brush with water. This will make it easier to stick together.

8. Roll the dough from the top downwards, and slowly roll it into a cylinder while adjusting the shape with your hands. When rolling, try to roll it as tightly as possible, otherwise the dough layers will separate. Then gently roll the dough to both sides until it is about 28cm long. The thickness of the dough should be the same.

9. Use a knife to cut the dough into equal sizes, place the dough on a piece of steamed bun paper, and place it in the steamer.

10. Cover the steamer with a lid and place a wet towel on top for the final fermentation for about 30 to 50 minutes. (The time is just a reference, when the dough expands slightly and bounces back slowly after being lightly pressed by hand), put cold water in the pot, turn on medium heat, and steam for about 9 minutes starting from when the hot water boils.

11. Turn off the stove, place the steamer on the workbench, open the steamer lid a little (about 3cm), wait for 3 minutes and then slowly lift the lid.

To make the coconut milk steamed buns dish well, you first need to fully understand how to make it. Once you understand how to do it, you can then take action. I believe that you, who have strong execution power, will be able to "be competent" soon.